To make sure my dressing comes out perfect I use the dual stainless steel stackable insert. I didn’t want my dressing too soggy, and I was afraid if I didn’t add enough liquid cooking it directly in the liner of the Instant Pot, that the bread cubes would burn.

Of course, I didn’t buy the stackable inserts just for the Instant Pot Thanksgiving Dressing. I actually use them quite often for my pot in pot recipes.

The night before tear bread into small cubed pieces and let sit overnight to dry out. Or the day of, place the bread in a large foil pan and heat in oven on 200°F for approximately 20-30 minutes until it begins to dry out. You don’t want toasted bread, just dried bread.

Place Instant Pot on Sauté mode. Once HOT appears on the display add the butter.

Once the butter melts, add the celery and onion and sauté until tender.